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BREN3205
Couscous salad with goat's cheese, avocado and sprouts
Lunch salad of couscous, avocado, goat cheese, radishes, parsley, lemon and sprouts.
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Ingredients
Directions
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Put the couscous in a large bowl and pour boiling water over it. Let stand for 10 minutes.
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Meanwhile, cut the avocado in half. Remove the kernel and scoop out the flesh with a spoon from the peel.
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Cut half of the flesh into slices in width.
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Spoon the other half of the avocado with the goat's cheese into the bowl of the food processor and mix into a puree.
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Cut the radishes into equal parts.
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Remove the leaves of 4 sprigs of parsley (per 2 persons) and cut the rest fine.
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Halve the lemon, grate the yellow skin and press out half of the fruit. Cut the other half into two parts.
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Stir in the couscous with a fork and mix with the (olive) oil, sesame oil, finely chopped parsley, 1 tbsp lemon juice (per 2 persons), salt and pepper.
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Divide the couscous over a flat dish and divide the sprouts, avocado slices, radishes and parsley leaves in rows.
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Spray the avocado goat cheese mixture into nice tufts over the couscous.
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Sprinkle with the lemon zest. Drizzle with the rest of the olive oil and garnish with the lemon wedges.
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Nutrition
675Calories
Sodium8% DV200mg
Fat69% DV45g
Protein32% DV16g
Carbs16% DV48g
Fiber28% DV7g
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